Step 1

In a large non-stick pan over medium heat, heat 2 tablespoons olive oil and add 1 finely diced onion and 1 diced small carrot. Sauté, stirring occasionally, until the onions are translucent, about 5 minutes.

Step 2

Transfer the cooked onions and carrots to a plate and add 8 ounces sliced mushrooms to the same pan. Cook, stirring occasionally, until the liquid evaporates and the mushrooms start to brown, about 5-7 minutes.

Step 3

In the meantime, to a large stockpot, add 4 cups vegetable stock and bring to a boil. Then add 2 diced potatoes, reduce the heat to medium-low, and cook for about 10 minutes.

Step 4

Add in the sautéed onions and carrots, ¾ of mushrooms, 1 teaspoon thyme, 1 teaspoon salt, and ¼ teaspoon pepper and cook until the potatoes are tender, about 5 more minutes.

Step 5

Pour in 1 cup half-and-half and bring the soup to a boil. Then add in 3 minced garlic cloves and remove the soup from the heat.

Step 6

Use an immersion blender to purée the soup.

Step 7

To serve, ladle the soup among bowls and top with the remaining mushrooms and cracked black pepper. Enjoy!